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Apr 17, 2024
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DTC 451 - Foodservice Systems Management II Experience Supervised practice experience that include documentation of competencies related to advanced topics in food service systems management. Students plan, implement, and evaluate projects including a theme meal, employee training and a quality improvement project. Presentations are completed.
Credit 4 hrs May not be repeated for additional credit Grade Mode Normal (A-F) Course Rotation Winter
Prerequisite(s) DTC 350 and DTC 351 Corequisite(s) DTC 450
Department Permission is required
Major Restriction(s) Dietetics [BS] Class-Level Restriction Senior or Second Bachelor standing
Notes - Previously listed as Food Systems Management II Experience Updates Course Rotation 9/2014, Spelling Error 7/2014, Change to Title and Course Description 5/2013, effective Winter 2014; Links 04/2011
Summer 2024 Course Sections
Fall 2024 Course Sections
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